A mushy or “floury” apple is not easy to detect without biting into it, and by that time it’s too late! Here are some tips to guide you in buying the best apples.

Your best bet is to buy in season (i.e., in cool weather) from a grower or at a farmers’ market.

Look for apples that have some heft to them, and don’t yield when you apply pressure with your fingers. Check the blossom end (bottom) of the apple. It should be nice and tight with no signs of splitting, mold, or discoloration, advises Non Cognomina.

Note that apples packaged in “dimpled” cardboard, with a space for each apple, arrive in better shape, too.

Your supermarket, of course, sells apples year-round. Hopefully, the trucks that delivered them have ethylene gas filters. Here’s why: apples (and other fruits) produce ethylene as they ripen, which accelerates the aging process. In a truckload of fruit, the cumulative gas begins to age the fruit prematurely. Trucks with filters help extend shelf life.

Final note: Never hesitate to return bad fruit.

Board Links: floury apples.

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